Nina Métayer, a 35-year-old Parisian pastry chef, has just been voted best pastry chef in the world !
The prize was awarded for the first time to a woman
It is a historic event and it took place on October 25. For the first time, the prize for the best pastry chef in the world, awarded in Munich by the International Union of Bakers and Pastry Chefs (UIBC), was awarded to a woman. This is Nina Métayer, 35 years old, who after working in the Parisian hotel “Le Meurice”, then for “Le Grand Restaurant” by Jean-François Piège, Nina Métayer opened a pastry shop in London and two boutique boutiques. online sales in Paris. From now on, Nina Métayer offers her own creations on her website and in several points of sale in Paris. Its points of sale are called “La Délicatisserie”. Nina Métayer does not hesitate to share her creations and new recipes on her social networks, particularly on her Instagram page where she has more than 251,000 subscribers.
Copyright : Nina Métayer
Her famous Notre Dame galette des Rois
Her greatest pride as a pastry chef: the Notre Dame galette des rois, “The Notre Dame galette des rois with this little, very fine cigarette tab lace that I put on the galette. This lace, made in 3D, represents me well, because I like butter and flour! It’s a cake that brings together a lot of my values: it brings everyone together around the table, it’s timeless, I really like it. What was difficult in this creation was the mold for the lace as it is very thin and very brittle. It was necessary to make the right laser drawing, the right mold, the right dosage. It’s a lot of work and you have to do a lot of testing to find the right shape,” she said.
“I take this role to heart”
This is the first time that the International Union of Bakers and Pastry Chefs (UIBC) has awarded its pastry chef of the year prize to a woman. “I include myself among those who want to move things forward,” she confided to the newspaper 20 Minutes during her first participation in Taste of Paris in 2021. Because I also have a lot of convictions about the role, about the status of women in the gastronomy professions… I take this role to heart because it is important to show young women who have dreams that even if it is not easy every day, you must not give up to at least try to achieve them. »
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